1. College of Agriculture, Yanbian University, Yanji 133002, China; 2.The Research Center of Deer Industry of Jilin Province,
Changchun 130600, China; 3.The Entry-Exit Inspection and Quarantine Bureau, Changchun 130062, China; 4. College of Food
Science and Engineering, Agricultural University of Jilin, Changchun 130033, China; 5. College of Organism and Food,
Changchun University of Science and Technology, Changchun 130600, China; 6. College of Quartermaster Technology, Hepling
Campus Jilin University, Changchun 130033, China
Abstract：The natural preservatives tea polyphenols, clove extract, cinnamon extract were selected for combined use on chilled venison and their levels were optimized by combined use of one-factor-at-a-time and orthogonal array designs. The results from this study indicated that the optimal preservative for chilled venison contained 16 g/100 mL cinnamon extract, 4 g/100 mL clove extract and 12 g/100 mL tea polyphenols, which could prolonged the shelf life to 50 d.
2014, Vol. 28 
